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The Book of Greens: A Cooks Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]
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From one of Portland, Oregons most acclaimed chefs comes an IACP awardwinning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.For any home cook who is stuck in a threegreen rutwho wants to cook healthy, delicious, vegetablefocused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspectsThe Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, showstopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Health & Special Diet categoryFinalist for the 2018 James Beard Foundation Book Awards for VegetableFocused Cooking category
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